RECIPE: Marinated Roasted Eggplant, Zucchini and Tomatoes with Garlic and Thyme

medium zucchini, thinly sliced into rounds

small eggplants, thinly sliced into rounds

or 7 medium sized tomatoes, quartered or sliced into rounds depending on size (or alternatively 1 basket cherry or grape-sized tomatoes, halved)

large fresh thyme sprigs

garlic cloves, unpeeled

sea salt

Freshly ground black pepper

/ 240ml (or more) extra virgin olive oil